Have quite a bit of persimmon to cut. Anybody ever used it for smoking meat? Thought it might do well with pork.

Interesting, never thought of it, I use mulberry exclusively.

Never thought of using mulberry, will have to try it. Pecan is my go to for the smoker.

My favorite is black cherry, but gives me awful heartburn.

Much hickory and cherry from farm in MO. Might try persimmon next chance.

I think it would be fine. I wait till spring and get the peach tree prunings and use them. Tried hickory and other fruit trees. But settled on peach for the smoking. get up to temperature with the others. Then at the end create smoke with the green prunings. Sweetens it up imo. I'm just smoking kielbasa sausage. I would think persimmon would have the same effect.

Decades ago while traveling through Oklahoma I got to know an old fellow that ran a BBQ restaurant. Nice guy. He would come out and visit when I came by. In one of my stops we got to talking about different woods and he told me persimmon was one of his favorites. I now agree. Like other fruit woods it gives a sweet smoke. He also turned me onto pecan, which has become one of my favorites, especially blended. Cherry I don't care for, but the wife really likes it.